There are so many traditional recipes that have lost in the pool of new recipes when it comes to its existence. We have forgotten some gems of a culinary delight, that were made during olden eras and were a symbol of India’s rich cuisine. One of such recipes is this Indian bread, BAKARKHANI ROTI.
It is basically a very popular bread from Bangladesh, but it was also made in the Awadh region in very olden times. Just like Sheermal Roti, it is still sold in the streets of Old Delhi, but there are a very few people who are keeping this traditional recipe of Bakarkhani Roti alive.
I was instantly hooked by the taste and texture of this Roti, when I first tasted it during my visit to Delhi. It is a slight sweet bread that is popularly served with spicy and hot non veg curries and believe me this combination of sweet and spicy is a bomb.
So when I returned back home, my research on this Roti started and I managed to get a recipe which turned out very close to the one I had in Delhi. So, if you also want to experience the taste of this royal bread, do give it a try.
Learn how to make Bakarkhani Roti, which can be a part of your North Indian festive meals and will give a Shahi touch to the entire meal. Here is the recipe of Bakarkhani Roti.
What is Bakarkhani Roti?
A traditional bread from Bangladesh that is also popularly made in some parts of Old Delhi and Lucknow. It is made with maida and sooji and is slightly flavoured with sugar, salt, cardamom powder and poppy seeds.
This sweet dense roti tastes delicious with spicy chicken and mutton curries and I am sure you will want more once you take a bite of this thick roti. To knead the dough, milk and egg are used which makes it extra soft.
Bakarkhani Roti is traditionally served with North Indian Style Chicken and Mutton gravies, but you can serve this with any curry of your choice.
Bakarkhani Roti, the one we get in Old Delhi is comparatively bigger in size, but here I have reduced its sized so that its convenient to eat and easy to make.
Bakarkhani Roti Recipe
Bakarkhani roti is a traditional Bread from Bangladesh which was also popular in the awadh region but this recipe is getting lost with time.
- 1/2 kg Maida
- 1/4 cup Fine Sooji
- 1/4 cup Ghee Plus more
- 1/4 cup Sugar
- 1 tsp Salt
- 1 tsp Cardamom Powder
- 1 Egg
- 1 tbsp Poppy Seeds
- 2 tsp Active dry yeast
- Milk to knead the dough
- Mix maida, sooji, ghee, sugar, salt, cardamom powder, egg, poppy seeds and yeast in a bowl.
- Add milk slowly and knead to make a soft Chapati like dough.
- Knead the dough for 4-5 minutes.
- Cover and keep aside for 1 hour.
- Divide the dough into 12-15 equal balls.
- Take one ball and roll to make a 4 inch circle.
- Apply some ghee on top and fold to make a semicircle.
- Apply some more ghee and fold to make a triangle.
- Now fold this triangle to make a round again.
- Roll the round to a 5 inch disc and prick it with a fork all over.
- Arrange on a baking sheet.
- Pre heat the oven to 200 degrees C on Grill mode.
- Make all the bakarkhani's in the same way and gril for 10-12 minutes till slightly browned from top.
- Remove from oven and apply ghee on top.
- Serve hot with any curry of your choice.